Great Spring Rhubarb Coffee Cake Recipes

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RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

A wonderful spring recipe for brunch - tangy rhubarb in a fluffy coffee cake, topped with lots of streusel!

Provided by Nora from Savory Nothings

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

1 ⅓ cups flour (plus a few tablespoons as needed)
½ cup sugar
¼ teaspoon ground cinnamon
pinch of salt
1 stick cold butter
1 ½ sticks butter (softened)
1 cup sugar
3 large eggs
1 cup Greek yogurt
2 teaspoons vanilla extract
3 cups flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
2 pounds rhubarb (cut into 1/2 inch pieces)

Steps:

  • Prep: Line a 9×13 inch (22 x 33cm) cake pan and preheat the oven to 360°F (180°C).

Nutrition Facts : ServingSize 1 slice, Calories 381 kcal, Carbohydrate 51 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 74 mg, Sodium 194 mg, Fiber 2 g, Sugar 21 g

QUICK RHUBARB COFFEE CAKE



Quick Rhubarb Coffee Cake image

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon

Steps:

  • In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

GREAT SPRING RHUBARB COFFEE CAKE



Great Spring Rhubarb Coffee Cake image

This delectable coffee cake is the GRAND PRIZE Winner of the Just A Pinch Recipe Club Springtime Cake Contest! More than one member became a rhubarb fan after trying a slice of this lightly sweet and fruity recipe. It would be perfect in the morning with a rich cup o' joe, or an ideal finish to a light summer meal. Go team...

Provided by JANE LOUISE

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 14

1/3 c softened butter
1 c sugar
1 egg, beaten
1 tsp vanilla extract
1 c milk or buttermilk (I use buttermilk but no big deal)
2 c all-purpose flour
1 Tbsp baking powder (yes, 1tablespoon)
1/2 tsp salt
3 1/2 c frozen or fresh fruit of choice, thawed and drained
TOPPING INGREDIENTS
1 c packed brown sugar
1/4 c melted butter
2 tsp cinnamon
1/2 c finely chopped walnuts or pecans

Steps:

  • 1. In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
  • 2. In another bowl, mix together flour, baking powder, and salt. Add sugar mixture to dry ingredients. Stir until mixed well.
  • 3. Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
  • 4. Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
  • 5. WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.

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